Tea Dyed Eggs by Bonnie Ramsburg ** * Scrolling, Scrolling, Scrolling… * * * ‘Wait a minute! What was that? WOW, those look cool! Chinese Tea Eggs, hardboiled eggs that are marbled. I really want to try to make those for the tea issue of the magazine,’ I thought to myself as a post on Facebook caught my attention.
The way they make it look in the magazines
Fast-forward a couple of months, it’s now time to look at that link and see how to make those eggs! ‘Uh oh, I don’t think I’ll be trying those! That isn’t ANYTHING like I thought it was going to be! I better ask the editress about this,’ I think to myself. Inner dialog is so fun, isn’t it? Needless to say, this isn’t about Chinese Tea Eggs —it wasn’t something I wanted to attempt making, but after my experience, they may have been easier! First, gather up the supplies: • Eggs, however many different teas you wish to try • Jars to put them in that will allow the eggs to be covered on all sides • and (so I don’t forget to put it in elsewhere) white vinegar • and Alum powder—it’s white and used for pickling
Ready? Set? GO! Onto the big event! Attempt One: How hard can this be? Boil some eggs, brew a few different flavors of tea, put eggs in tea and let them sit for about 5-15 minutes; right? That’s just what I did, on my first attempt. I took the eggs out after five minutes, just to see if they were actually getting colored. I found to my surprise, that only two eggs had noticeably changed colors. And interestingly enough, the green tea was one of them. I knew the black tea would do the trick; I had used it for a project several years ago. I checked the eggs again after ten minutes were
